1/2 cup fat-free, reduced-sodium chicken broth
2 teaspoons cornstarch
1-1/2 teaspoons curry powder
2 teaspoons reduced-sodium soy sauce
1/8 teaspoon red pepper flakes
nonstick olive oil cooking spray
3 green onions, sliced
2 cloves garlic, minced
2 cups broccoli florets
2/3 cup sliced carrot
1-1/2 teaspoons olive oil
6 ounces boneless skinless chicken breast, cut into bite-size pieces
2/3 cup hot cooked rice, prepared without salt
1. Stir together broth, cornstarch, curry powder, soy sauce and red pepper. Set aside.
2. Spray nonstick wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Add onions and garlic; stir-fry 1 minute. Remove from wok.
3. Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp-tender. Remove from wok.
4. Add oil to hot wok. Add chicken and stir-fry 2 to 3 minutes or until no longer pink. Stir broth mixture. Add to wok. Cook and stir until broth mixture comes to a boil and thickens slightly. Return all vegetables to wok. Heat through.
5. Serve remaining chicken mixture with rice.
